Roast Beef, often referred to as the Sunday Roast, is a cherished British tradition that has stood the test of time. It’s the meal that every Brit eagerly anticipates throughout the week. Back in the days of King Henry VII in 1485, the Sunday Roast was more than just a meal; it was a celebration. It was a meal enjoyed after church, marking the end of the religious fast and bringing families together around the table.
Picture this: perfectly roasted beef, accompanied by crispy roasted potatoes, a medley of mixed vegetables, and the iconic Yorkshire pudding. However, there’s a little trick to crafting this culinary masterpiece – each component requires its own time and temperature in the oven. But fret not, because here at RSGC, we’ve got you covered. No need to venture far and wide to savour this delightful dish; it’s all right here at the Main Lounge
Join me as I take you on a mouthwatering journey to the Main Lounge, where we’ll indulge in the Sunday Roast Beef. Just the mere thought of that tender roast beef and fluffy Yorkshire pudding has me practically drooling, eager to savour every delicious bite.
Chef Shakil and a plate of roast beef
As I walked in on a beautiful Sunday, Chef Shakil was stationed at the Roast Beef counter, meticulously carving the roast beef. Chef Shakil, a culinary expert with 15 years of experience in Western cuisine, shared his secrets for preparing the perfect Roast Beef. It all begins with marinating Ribeye steak for a full 24 hours in a blend of rosemary, thyme, and black pepper. Slowroasting at 200 degrees in the oven for 45 minutes follows. The result? A heavenly, tender slice of beef that’s 180 grams of pure delight. It’s then briefly pan-fried for around one minute with a touch of butter, rosemary, thyme, and garlic for that extra burst of flavour. And let’s not forget the gravy – the beef jus, crafted right in the pan of the roast beef.
Now, what’s a Sunday Roast without its trusty sidekicks? Yorkshire Pudding and roasted potatoes are absolute must-haves. As for the vegetables, the choice is yours. Any of your favourite vegetables can accompany the Roast Beef, creating a personalized Sunday feast.
At the Main Lounge, Chef Shakil has gone above and beyond to ensure that every aspect of your meal is perfect. From the Roasted Potatoes to the Sweet Beans, Cauliflower Cheese, and Sweet Corns, he has prepared a symphony of side dishes that harmonize beautifully with the star of the show – the Roast Beef. Yorkshire Pudding, affectionately known as ‘Yorkies,’ plays a vital role in completing the Sunday roast experience. It’s a baked pudding made from a batter of eggs, flour, and milk or water, delivering a delightful contrast to the savoury roast.
Yorkshire Pudding
The popularity of Sunday Roast Beef at the Main Lounge is undeniable. Each Sunday, Chef Shakil carves through an astonishing 2 blocks of 3 kilograms of meat, and they sell out rapidly, often disappearing before 3 pm.
If this culinary journey has left your taste buds tingling and your stomach growling for roast beef, what are you waiting for? Gather your friends and family and head to the Main Lounge this Sunday for a memorable feast. We look forward to seeing you there, ready to savour the delectable delights of our Sunday Roast Beef.
